Spicy Ketchup

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 2 1/3 cups
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2 red bell peppers

2 poblano peppers

2 tablespoons olive oil

1 cup ketchup

1/4 cup Dijon mustard

2 teaspoons horseradish

2 teaspoons smoked paprika

1 teaspoon chili powder

1/8 teaspoon freshly ground black pepper

1/8 teaspoon garlic powder

8 drops hot sauce, such as Tabasco


  1. Brush the bell and poblano peppers with the olive oil. Char over a gas flame using tongs, then peel and discard the skin and remove the ribs and seeds.
  2. Puree the peppers and ketchup in a blender until smooth.
  3. Transfer the puree to a bowl. Stir in the mustard, horseradish, paprika, chili powder, black pepper, garlic powder and hot sauce until well combined.
  4. Keep in an airtight container in the refrigerator for up to 2 weeks.
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